Oregano oil (known as chimichurri) is unusual and fresh and an easy substitute for pesto. Perfect for the summer herb season coming soon. Change up the herbs and use basil in place of the oregano if you like. Use in soups and as a great dipping sauce for bread. Perfect vegan salad dressing option. Delicious on steak! This recipe was used as an add-in for my Rustic Tomato Soup recipe.
Oregano Pesto
Prep Time
5 mins
Total Time
5 mins
This pesto is unusual and fresh. Change up the herbs and utilize basil in place of the oregano. Possibilities are endless.
Ingredients
- 1/4 cup fresh oregano chopped
- 1/4 cup fresh curly parsley chopped
- 2 large garlic cloves
- 1/4 teaspoon salt more or less to taste
- 3/4 cup extra-virgin olive oil
Instructions
- Place oregano, parsley, garlic and salt in bowl of a food processor with metal blade attachment. Begin to pulse, slowly adding olive oil. Continue to process until desired consistency.
- Use in soups, over salads and as a dipping sauce for breads.
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I told my husband as I was walking out the door – “Find a rustic tomato soup recipe to cook for dinner. He made yours with the oregano oil and I am forever in love! DELICIOUS! Hands down best recipe for tomato soup. Thanks
Nicky, That is too cute. I’m glad you love it, I do too. Tell your husband thanks for stopping by. 🙂